Baked Chili with Cornmeal Crust Recipe
Summary
Ingredients
| Lean ground beef | 1 Pound | |
| Onion | 1 Small, chopped (1/4 Cup) | |
| Chili powder | 1 Tablespoon | |
| Water | 3 Tablespoon | |
| Diced tomatoes | 2 Cup (32 tbs), progresso (From 28 Ounce , Undrained) | |
| Green giant kernel corn | 15 1⁄4 Ounce (Drained) | |
| Original bisquick mix | 3⁄4 Cup (12 tbs) | |
| Original bisquick mix | 3⁄4 Cup (12 tbs) | |
| Salt | 1 Teaspoon | |
| Yellow cornmeal | 3⁄4 Cup (12 tbs) | |
| Milk | 2⁄3 Cup (10.67 tbs) | |
| Egg | 1 |
Nutrition Facts
Serving size
Calories 445 Calories from Fat 111
% Daily Value*
Total Fat 13 g19.6%
Saturated Fat 3.8 g19.1%
Trans Fat 1 g
Cholesterol 81.1 mg27%
Sodium 929.8 mg38.7%
Total Carbohydrates 58 g19.3%
Dietary Fiber 4.8 g19.3%
Sugars 10.2 g
Protein 23 g46.8%
Vitamin A 26.2% Vitamin C 21%
Calcium 7.7% Iron 18.8%
*Based on a 2000 Calorie diet
Directions
2. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently.
3. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole.
4. Stir remaining ingredients until blended; pour over beef mixture.
5. Bake uncovered 35 to 40 minutes or until golden brown.
Chef
